by Ainsley Dixon
Eden Roc, Miami
2 oz ginger-infused Leblon Cachaça
1 oz Canton Ginger Liqueur
3 wedges of pineapple
3 oz pineapple juice
4 fresh basil leaves, torn
2 tsp simple syrup
In a mixing glass add 2 pineapple wedge, 3 basil leaves, and simple syrup. Muddle. Fill the shaker with ice, add ginger-infused Leblon Cachaça, Canton, and pineapple juice. Shake vigorously for 45 seconds. Serve in a wine glass. Garnish with basil and pineapple wedge.
